*  Exported from  MasterCook  *

                        MANDARIN SALAD WITH TEMPEH

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MARINADE-----
   2       tb           Orange marmalade,low-sugar
   1       t            Ginger,fresh -- minced
   1       t            Garlic,fresh -- minced
     1/4   c            Lemon juice,fresh
     1/4   c            Vinegar,rice wine
     1/4   c            Soy sauce,low sodium
     1/3   c            Orange juice,fresh
     1/4   ts           Pepper,cayenne -- or to taste
                        -----SALAD-----
   1       lb           Tempeh,any variety
   4       c            Greens,mixed salad such as
                        -curly endive,radicchio &
                        -leaf lettuce
   1       md           Carrot -- coarsely grated
   1       c            Mushrooms -- thinly sliced
   1       c            Oranges,canned,mandarin
                        -slices,drained
     1/3   c            Yogurt,nonfat,plain -- to 1/2 c

  Combine marinade ingredients in a shallow pan.  Set
  aside.
  
  Cut tempeh into strips about 2 inches long  & 1/2 inch
  wide. Steam 20 minutes.  Drain well; add to marinade.
  Cover and refrigerate, basting tempeh with marinade
  occasionally.
  
  In a large salad bowl, toss together greens, carrot,
  mushrooms and orange slices.  Strain marinade from
  tempeh into a separate bowl. Toss tempeh with salad.
  Stir yogurt into marinade, adding more for a creamier
  texture; taste for seasoning, the toss with salad.
  Serves 6.
  
  Variation:  For a lovely presentation, garnish the
  perimeter of the serving dish with slices of cooked
  beets.
  
  Per serving:  235 cal; 15g prot; 5g fat; 31g carb;
  0.1mg chol; 428mg sod; 6g fiber.
  
  From Vegetarian Times Magazine  7/93  Page 30 "Low-fat
  Kitchen" by Mary Carroll Formatted to MM by J.Duckett1
  (Kat)
 


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